Posted: 11/13/2012 11:16:52 PM
Hi Heidi, I've looked at many apple pie recipes & 9 out of 10 people suggested that you let the apple pie "rest" for a day so that way all of the juice will soak back into the apples. Hope that helps!
Posted: 11/12/2012 12:11:33 PM
I have made this recipe several times, while it always tastes great, the juice always runs underneath the bottom crust, and makes it soggy. I have tried to make sure I seal the two crusts together well, I made sure I measurted exact the last time I made it, but nothing I have tried seems to work.. any suggestions?
Posted: 11/9/2012 10:42:47 PM
I made this pie for my Dads birthday. Everyone said it was the best apple pie they have ever had!
Posted: 11/2/2012 5:43:08 PM
Loved this! Very easy to follow & came out great!
Posted: 10/20/2012 7:25:48 PM
Recipe is great! But there's nothing like homemade crust. :)
Posted: 10/20/2012 4:02:57 PM
made this today was geat, neighbor loved it also. would not change a thing
Posted: 10/19/2012 2:49:22 PM
Help! I am hoping to make this for sale at a bake sale. Can I bake it in a tin pie pan? Recipe specifies glass...
Posted: 10/19/2012 1:57:52 PM
The temperature is 425 degrees. It states it at the beginning.
Posted: 10/12/2012 3:39:21 PM
I am in the process of making this but I did not notice the oven tempurture. Please post it.
Posted: 10/9/2012 10:11:58 PM
It's apple picking season here in New England. I used an assortment of freshly picked apples for this recipe. I added some vanilla, nutmeg and butter. The pie was delicious and even better on day 2!